There’s something magical about Za’atar — that heady mix of thyme, sumac, and toasted sesame. It’s earthy, lemony, and completely irresistible. My grandmother used to sprinkle it on flatbreads with olive oil for breakfast, and I still keep a jar on my kitchen counter all year round.
Today, I’m sharing two effortless recipes that make Za’atar the hero: roasted carrots with creamy labneh and a quick weeknight chicken that’s full of flavor and crunch.
🥔 Baked Za’atar Potatoes
Serves: 4
Time: 40 minutes
Crispy, golden, and deeply satisfying — these potatoes are perfect for brunch, mezze, or next to a roast chicken.
Ingredients:
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800g baby potatoes, halved
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2 tbsp olive oil
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1½ tbsp Za’atar
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Salt & pepper
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Optional: lemon wedges & fresh parsley
Method:
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Preheat oven to 200°C.
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Toss potatoes with olive oil, Za’atar, salt and pepper.
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Spread out on a baking tray and roast for 35–40 minutes, flipping halfway.
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Serve hot, with a squeeze of lemon and a handful of herbs if you like.
🫒 Olive Oil & Za’atar Dip (for Bread or Flatbreads)
Serves: 4 as a snack
Time: 5 minutes
This is how I start every feast — warm bread dipped in extra virgin olive oil and za’atar. It’s simple and utterly moreish.
Ingredients:
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4 tbsp good-quality extra virgin olive oil
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1 tbsp Za’atar
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Flaky sea salt (optional)
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Warm flatbreads or crusty bread, to serve
Method:
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In a shallow dish, pour the olive oil.
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Swirl in the Za’atar and a pinch of sea salt.
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Tear, dip, eat. That’s it.
💡 Tip: This also makes a great base for a salad dressing or marinade.
🍋 Labneh & Za’atar Dip
Serves: 4–6 as part of a mezze
Time: 10 minutes
Creamy, tangy, and topped with a savoury za’atar drizzle — this dip is always the first to disappear at a gathering.
Ingredients:
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1 cup labneh (or use thick Greek yogurt)
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1 tbsp Za’atar
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1½ tbsp olive oil
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½ tsp lemon zest
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Pinch of sea salt
Method:
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Spoon labneh into a shallow bowl or plate.
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Drizzle with olive oil, then sprinkle the Za’atar and lemon zest.
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Finish with a pinch of sea salt and serve with flatbreads or veggies.
🧄 Hummus with Za’atar Oil
Serves: 4–6
Time: 10 minutes
This is my go-to upgrade for hummus. The warm, nutty Za’atar topping takes it from simple to special.
Ingredients:
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1½ cups hummus (homemade or store-bought)
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1 tbsp Za’atar
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1½ tbsp olive oil
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Toasted pine nuts or chickpeas for garnish (optional)
Method:
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Spoon hummus into a serving bowl and smooth the top with the back of a spoon.
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Heat the olive oil gently in a small pan, then stir in Za’atar (don’t fry it — just warm).
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Drizzle the infused oil over the hummus and garnish if you like.
Za’atar belongs at the centre of the table — passed around with laughter, dipped into with your hands, and shared with love.
📩 Want more spice inspiration? Sign up for my seasonal table notes or tag me @elmarieberry to show me how you use your Za’atar.
